BBQ Fish with Chimichurri and a Herby Green Bean and Rice Salad
A new addition to the Farro range, Chimichurri is a parsley and vinegar salsa that originates in Argentina and Uruguay. It’s excellent over grilled beef and lamb, or with grilled fish and our summery rice salad.
Ingredients
½ cup Jasberry Organic Rice Mix
½ tsp salt
250g green beans, trimmed and halved
Grated zest and juice of 1 lemon
1 Tbsp tahini
3 Tbsp extra virgin olive oil
½ cup pistachios
A really good handful each of parsley and mint, finely chopped
Cooking oil, for frying
4 skin-on snapper fillets
1 jar of Farro Chimichurri
Method
Rinse the rice and place it in a saucepan with 500ml of salted cold water. Bring to a simmer and cook for about 15 minutes, until the rice is just tender. Drain, then spread over a baking tray to cool.
In a separate pan, boil the beans in salted water for 4-5 minutes until just tender, then drain and rinse in cold water.
In a large bowl, combine the lemon zest and juice, tahini, and olive oil, loosening the mix with 1-2 tablespoons of water if necessary. Add the rice, beans, and pistachios, and toss to coat in the dressing. When you’re ready to serve, toss through the herbs and adjust the seasoning to taste.
Lightly oil the fish and season the fillets with salt. On the hot plate of a grill, place the fish skin side down and cook for 3-4 minutes. Flip the fillets and cook for a further 2-3 minutes, or until just cooked through.
Place the fillets on top of the rice salad and drizzle over the chimichurri to serve.